Cut the avocados in quarters, discard the seeds and peel. Place in a mixing bowl and mash minimally with a potato masher, spoon or your hand. Add diced jalepeño, onion, chopped cilantro, lime juice, salt and pepper and diced tomatoes, if desired. Mix just until combined and chunks of avocado are still visible.
Serve in pottery bowl or on a plate lined with a lettuce leaf. If not served immediately, guacamole is best kept in the refrigerator with the avocado pit immersed in it and tightly covered with plastic wrap.The following suggestions are brew pairings from our StarBrewers:
- Harpoon IPA - This one pairs well because most people usually eat guacamole with spicy food.
- Deschutes Pilsner - Guacamole should have a nice subtle kick, and our Pilsner, being slightly sweet and lightly hopped, is a perfect match for this south of the border condiment.